INGREDIENTS
- 1 package of whole grain pasta of choice(I used linguine)
- 1 tablespoon olive oil
- 4 cloves garlic, peeled and minced
- 2 red bell peppers
- 2 cups cremini mushrooms
- 1 ½ cups cherry tomatoes
- 3 cups spinach
- 2 tablespoons balsamic vinegar
- 1 (24 ounce) pasta sauce of choice
- ½ teaspoon red pepper flakes
- 1 cup basil
- Salt and pepper to taste
INSTRUCTIONS
- Cook the pasta according to package instructions.
- Heat a large pan over medium heat and add the olive oil. Add in the garlic and cook for about two minutes.
- Meanwhile, slice the onion into four pieces and place in a food processor or blender. Mince, then add to the skillet and saute for 3 to 5 minutes, or until softened.
- Slice the bell peppers into large chunks and place in the food processor. Mince, then add to the skillet and saute for about 3-5 minutes or until softened.
- Working one vegetable at a time, repeat the same step with your mushrooms, cherry tomatoes, and spinach, until you have a large veggie mince sauteing over medium heat.
- Next, add in the balsamic vinegar and saute for 4 to 5 minutes until all the vegetables are incorporated.
- Finally, add the pasta sauce, red pepper flakes, and basil. Stir until completely combined, bring to a boil, then cover and simmer for 10 minutes.
- Enjoy over a bed of freshly cooked pasta and sprinkle more salt and pepper to taste. Cheers!
Adapted from: Plate You Cookbook, garden bolognese
Benefits:
As a dietitian, pasta sauces are a real lifesaver for me when it comes to sneaking in those veggies. Just in this simple pasta dish, I’ve managed to slip in 5 servings of vegetables. And let me tell you, veggies aren’t just about flavor; they’re packed with essential vitamins, minerals, and fiber. It’s a common refrain I hear – ‘Pasta’s too heavy on carbs!’ But here’s the thing I love sharing: pasta can actually be a nutrient goldmine! It’s all about the wholesome ingredients you choose to mix in.